~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Friday, June 19, 2009

Bread Cones.... I came across this recipe a few weeks ago and I bookmarked it immediately! As you well know by now, I just love trying out new bread recipes. The idea of bread cones...now that is ingenious! I thought it was the neatest thing ...we actually have a sandwich shop in town called the Staggering Ox. It sells all sorts of sandwiches made out of hollowed out bread. The bread is baked in cans and the inside is scooped out. It is then filled with various fillings. So when I came across a Bread Cone Recipe, I instantly knew I would try it. I thought it was so elegant and pretty...perfect for bridal showers, birthday parties, reunions, potlucks, picnics or any other special occasion.

For this recipe, I stayed true to the original recipe and didn't change a thing! Ok, I admit that I didn't have the cream horn tubes that are essential for this recipe. I once saw an alternative for making cream horns without the tubes in a Cuisine at Home magazine. They used ice cream sugar cones and wrapped them in aluminum foil. Now, I wasn't going to go buy any ice cream cones to make this. So, I came up with using card stock paper... actually they were fliers that I received in the mail :)!I formed cones and then I wrapped them in aluminum foil. They worked like a charm... I was sooo happy!

Make sure you grease the aluminum foil well and they will come right out with no problem. I had so much fun making these cute bread cones...they were delicious! I filled them with my own version of tuna salad...but you can fill them with whatever filling you like. You will need to stuff them well so they reach the bottom of the cone. I loved the bread flavor....an awesome recipe that I highly recommend! The recipe makes 8 large bread cones...I think next time I would like to make a smaller version...make 16 instead. Let me know if you try them. Hope you enjoy...

1.Pour the milk and water into a saucepan and heat to a scald.Pour this into a large bowl (I used my kitchen aid bowl since I was going to knead it using the mixer), allow to cool to lukewarm.
2. Add in the oil, sugar and salt; mix with a wooden spoon till well blended.

3. Add in the beaten egg and 2 cups of flour; mix till smooth with a wooden spoon.

4. Add in the instant yeast and mix.

5. Allow to sit for 10 minutes uncovered. Now, start to slowly add in more flour. I added 1 1/2 cups...a total of 3 1/2 cups of flour. I used my Kitchen Aid to do the mixing...I kneaded the dough for 6-8 minutes.
6. Add a tablespoon of oil to a clean bowl and place the dough into the bowl. Turn over a few times to lightly coat all sides of the dough with the oil.

7. Cover with plastic wrap and allow to rest till the dough doubles in bulk, about 1 hour.
8.While the dough is rising, make the cones. That is if you don't have any. If you do...ah, take a break:)

9. Make the cones out of card stock paper material or fliers that are a bit more sturdier.

10. Tape the cones and then cover them well with aluminum foil, so that no paper shows.

11. Set them aside.

12. Remove dough and knead a few time to release the gas. Now cut the dough into 8 pieces.

13. Use a scale to make sure each piece is equal in weight(I didn't do this since I don't have a scale).
14. Allow the dough to rest for 5 minutes. Take each piece of dough and roll into a 36 inch rope.

15. Roll the dough ropes around the greased 6 inch cream horn tubes.

16. Place onto a cookie sheet lined with parchment paper and brush with the egg glaze. Sprinkle sesame seeds or poppy seeds(or both).

17. Cover with plastic wrap. Allow to rest for 30 minutes in a warm environment.

18. Bake in a preheated350 degree oven for 20 - 22 minutes or till golden brown(mine took about 18 minutes).

19. Place onto a wire rack and allow to cool for a couple minutes before removing the tubes.

I'm surprised that the inserts (made of paper) didn't catch fire. So, in addition to a great recipe, I've learned something new today! The bread cones look amazing; I can imagine them at a brunch or for a picnic.

I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

Thanks for the step-by-step instructions! Your photos made it so easy to recreate in my own kitchen. I made these today and love them. I'll also be trying them smaller, though, as an appetizer for a Bridal Shower.

Hello Ellie, You are very creative. I made these cone molds following your instructions and made the bread cones.They did not come out uniform in size, unlike yours but they look so fabulous. I posted pictures in my blog. Thanks for sharing your creativity.

Hi SAilaja,Thanks for stopping by. Bread flour has a higher protein than all purpose flour...it is used in pizza/bread recipes. It is also higher in gluten which provides the chewiness and loftiness in pizza/bread recipes. You can probably substitute all purpose flour for the bread flour in this recipe but you might not get the exact results. But, it should be ok. Hope it comes out for you. Here is link to further help you:http://www.ochef.com/97.htm

You are so clever!! I saw the recipe for the bread cones too. I haven't made them because I don't have the mold. But now, I don't need them anymore!! Thanks for great idea!!! =) You have a wonderful blog!

KK, thanks for dropping by and for your sweet comment. I really appreciate it! I hope you try the bread cones...the nice part about making your own cones, is that you can make them as wide as you want.~Ellie

Anon. Yes, you can probably get away with using active dry yeast.... though I haven't used it as I find the instant yeast makes for "fluffier" breads.Active dry yeast needs to be dissolved in warm water first and be "proofed" before proceeding with the rest of the recipe. If I would use the active dry, I would probably do the following:I would add the warm water the recipe calls for and 1 TBS of the sugar...let it proof for 10 minutes, then add the warm milk, the rest of the sugar(3 TBS), oil and salt. Proceed with the rest of the recipe...

Kwin, Thanks for stopping by...I am hoping you will like this version of bread cones. This method is a bit different than Staggering Ox...they probably use aluminum cans to bake their bread in, and then scoop out the insides.

As for the bread cup...I am not aware of that. So, I probably wouldn't be able to help you with that...sorry. If I had the recipe I would be sure to try it and post it:). Hope you have fun baking~Ellie

Spice, Thanks for stopping by.... I am glad you found a couple of recipes you might like to try....so glad you like the blog. It means a great deal...especially when I can be of inspiration. Thank you for your kind words...

The bread cones are a favorite of mine. and I just love filling it with scrambled eggs:) ...

Then multi colored pasta is quite fun to do... you can use a regular pasta dough recipe and create your color scheme. You definitely need to set apart some time for that:) as it does take a bit of time...especially when you want to keep the lines straight)...

Saima, I SO appreciate your sweet comments...and am SO glad you enjoyed the bread cones! They are fun to make and delicious to eat:). Really fun for the kids...and adults alike:) Thank you so much for taking the time to write and sharing your feedback. I really appreciate it!

Laxmom, I don't see why you couldn't use the refrigerated dough... I'm thinking it should work just as well.As a side note, I too was scared of working with yeast...failed miserably many times. Somehow, after many tries I began improving and must admit that I now LOVE to work with yeast doughs. One of the best ways to help you overcome the fear is to use instant yeast...you basically add it to the flour mixture....no need to proof it in warm liquid. It also gives you a bit more room for error ... as it doesn't get "killed" as easily with hotter liquids, since it is mixed in with the flour(the flour sort of protects it a bit). I would highly recommend you try this dough recipe...it's an easier one... you basically add all the ingredients in a bowl and mix. But regardless, I hope you enjoy the fun part of making bread cones:)

Haddock, I am excited that your wife would like to try the bread cones. Hopefully you will like the result...and approve of them:). They are fun to make and taste delicious! Lots of ways to fill them up...Thanks for stopping by, would love to hear your feedback on them.

Aizah, Oh, we love this bread...so fun to make. It's wonderful to fill with all sorts of fillings...if you can have eggs, they are wonderful filled with scrambled eggs and veggies. But I hope you and your husband enjoy this recipe as much as we do....regardless of the filling. The bread is nice and soft...and very tasty:). Thanks for stopping by... I appreciate it!

Anon, Yes, the bread cones, once baked and cooled, can be wrapped well and frozen. Just defrost on counter... You may want to remove them from the freezer bag and place them on a plate and keep them covered. Leaving them in the bag, especially if there's ice crystals can make the bread cones defrost with spots that are soggy( from ice crystals melting). If you want, you can always bake them for a couple of minutes to "freshen" them up... Or microwave them for a few seconds... not too long or they will be rubbery.

Anon, The bread itself is softer and not as crusty as normal bread bowls, so I'm not sure if it would get soggy rather quickly... I haven't personally tried it. You might get away with a thick chowder of sorts. But it's definitely worth a try... it just might work. I'd love to know if you try it...

Anon, The bread itself is softer and not as crusty as normal bread bowls, so I'm not sure if it would get soggy rather quickly... I haven't personally tried it. You might get away with a thick chowder of sorts. But it's definitely worth a try... it just might work. I'd love to know if you try it...

Yes, as with most breads, the bread cones can also be frozen. I'd probably wrap them individually before placing them in sealable freezer container/bags... this way you'll be ensured they don't get any lingering freezer smells:).

Hope you have fun with the recipe... and that your Bible study group enjoys them.

I can't thank you enough for this recepie and for your blog! You are my star!! I will be reading you everyday from now on!! Everything you write is very clear and makes me feel I can do it as well, I finally feel comfortable in the kitchen!

I saw your recipe on Facebook and came to your site. I love the recipe but I was more encouraged by the scripture scroll you have. I'm going through a rough time and they spoke to my heart at just the right time. Thank you.

Anon, Oh, your comment simply made my day! So glad to hear the verses encouraged you during the difficult time you are going through. I pray God will strengthen and give you wisdom...His arm is never too short to save!

Amber, You are welcome:)! I mentioned in my post that I stuffed the cones with tuna salad... but I've also stuffed them with scrambled eggs( trimmings of choice ham,sausage, cheese and chives). You can also do a chicken salad as well... a curried egg salad would work too. Just ideas, but you can be as creative as you like:). Enjoy!

Anon, Yes, it should work. Though when you use a waffle cone, the interior won't be as "spacious" as when you make your own cones... because it gives you the option to make the cone as wide as you want.

My daughter knows I love new bread recipes so she sent me the link to your blog. These cone rolls look awesome and I will be making them first thing in the morning. I just bought a bunch of cold cuts so everyone can stuff their own. Thank you soooo much for your sharing heart.

Pauline, I understand about not being able to bake... I was once in your shoes. It took me MANY tries, but somehow I realized I could always turn my bread flops into bread crumbs:). Eventually, with practice, I was able to learn how to bake bread.

However, I don't see why this shouldn't work with bread dough from the cans... At least you'll be able to enjoy some bread comes:).

Betty, Your sweet and kind comment made my day! So glad you stopped by. I sure hope you enjoy the bread cones... and what a great idea to stuff them with deli meats and have each one make their own personal sandwich.

These are so cool! They sell these at Disney World filled with Macaroni & Cheese. I want to make them for the kids this weekend and fill them with my homemade Mac & Cheese! I know they will love it! Thanks so much (((hugs)))

Hi Ellie,I am lucky I came across your blog through Pinterest.The recipes you make are too good,easy to make at home.I have tried the tarts recipe.It came out very well.Next Iam planning to try chicken pot pie , baklava and Girl Scout Samoa cookie.the photos are irresistible.

Hi Prya:)... So glad you stopped by! Thank you for your kind words. I appreciate it very much.

I am thrilled to hear that you tried the tart recipe... I sure hope you will enjoy the rest of the recipes you end up trying. Feel free to adjust to your tastes. The baklava and Girl Scout Samoa cookie recipes are my absolute favorite:).

These are so cute! I think I might make them this weekend and stuff with something like sloppy joes, which is what I was searching for on pinterest and this came up! Coincidence? I think not! Stars and planets aligned for me to see this pinned under sloppy joes!

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BOW THE KNEE

There are moments on our journey following the LordWhere God illumines ev’ry step we take.There are times when circumstances make perfect sense to us,As we try to understand each move He makes.When the path grows dim and our questions have no answers, turn to Him.

Chorus:Bow the knee;

Trust the heart of your Father when the answer goes beyond what you can see.Bow the knee;

Lift your eyes toward heaven and believe the One who holds eternity.And when you don’t understand the purpose of His plan,In the presence of the King, bow the knee.

There are days when clouds surround us, and the rain begins to fall,The cold and lonely winds won’t cease to blow.And there seems to be no reason for the suffering we feel;We are tempted to believe God does not know.When the storms arise, don’t forget we live by faith and not by sight.

HOW DEEP THE FATHER'S LOVE FOR US

How deep the Father's love for us

How vast beyond all measure

That He should give His only Son

To make a wretch His treasure

How great the pain of searing loss

The Father turns His face away

As wounds which mar the Chosen One

Bring many sons to glory

Behold the man upon a cross

My sin upon His shoulders

Ashamed, I hear my mocking voice

Call out among the scoffers

It was my sin that held Him thereUntil it was accomplishedHis dying breath has brought me lifeI know that it is finishedI will not boast in anythingNo gifts, no power, no wisdomBut I will boast in Jesus ChristHis death and resurrectionWhy should I gain from His reward?I cannot give an answerBut this I know with all my heartHis wounds have paid my ransomWhy should I gain from His reward?I cannot give an answerBut this I know with all my heartHis wounds have paid my ransom